Instructions

Cook pasta in boiling salted water until al dente. Drain. While pasta is cooking, heat a sauté pan and add olive oil, tomatoes, olives and garlic. Sauté for 3 to 4 minutes or until tomatoes soften. Toss in pasta. Slowly add stock, butter, Parmesan, lemon juice and arugula. Cook until arugula is wilted. Season with salt and pepper. Plate and drizzle with additional olive oil.